Jordi Cruz AIG awarded by the Académie Internationale de la Gastronomie as Chef de L'Avenir 2013

AIG Académie Internationale de la Gastronomie based in Paris (International Gastronomy Academy) has published on its website the names of the winners in the General Assembly last January. Chef Jordi Cruz, from ABaC Restaurant & Hotel, is the only Spanish Chef awarded in this edition, 2012 - 2013, in the category of Chef de L'Avenir 2013 (Chefs of the future).

The AIG Académie Internationale de la Gastronomie (International Gastronomy Academy) is a non-profit association founded in 1983. 22 countries are members and work with the purpose of protecting and promoting the gastronomic culture. On an annual meeting assembly, last month of January, they have settled the awards that add value to professionals from various disciplines in the field of gastronomy, such as:

Chef Jordi Cruz brings to the table his quite brilliant curriculum. At 14 years old he began working in the restaurant Cercs Estany Clar (Barcelona), where he received his first Michelin star in November 2004, becoming, at 25 years, the youngest chef in our country and second in the world to receive this distinction.

Before, he won several awards among which, he became champion of the first edition of “Chef of the Year” CCA in 2006, an event where he is currently Vice President of the jury (Chef Martin Berasategui is the President).

In December 2007, Cruz left the Estany Clar and became manager and head chef at the restaurant L'Angle de Sant Fruitós de Bages (Barcelona). In November 2008 the restaurant was also awarded with one Michelin star and maintained in 2013 edition.

In May 2010, he took the lead of ABaC Restaurant & Hotel, which is now the gastronomic reference of the city and it is awarded as Best Restaurant of Catalonia 2011 by the Catalan Academy of Gastronomy, and with 2* Michelin since 2012 Guide.

In June 2012 he opened a new restaurant in Barcelona Ten’s Tapas Restaurant, in the heart of the Born district. It distances itself from the stereotypical Spanish tapas bars with a fresh image. Ten’s offers tapas and side dishes true to the philosophy of ABaC; tradition and modernity in equal measure.

Regarding his cuisine, the chef himself defines it as "evolutionary and restless, based on the product and where creativity and tradition are merged." Within his profession, the coherency and clarity of his avant-garde cuisine has continued to stand out from changing fashions and trends.

Currently he is judge in the program Master Chef Spain in TVE1. Jordi Cruz is the author of "Cooking with logic: technique and concepts in the kitchen of Estany Clar" and he is actually writing his second book.

The 5*GL ABaC Restaurant & Hotel, Monument is a unique gastronomic experience. Set in the very heart of Barcelona, surrounded by gardens and greenery, the hotel is a fusion of 2 architectural styles. The new crystal pavilion is joined with the centennial building, recently refurbished to protect its historical and architectural value.

The hotel offers 15 luxurious rooms, including suites. All rooms enjoy a vanguardist design, are completely soundproofed and are fitted with state of the art technical features to ensure maximum comfort.

The restaurant can seat up to 60 diners and is decorated in natural tones. The oval tables allow you to take pleasure in the garden, while enjoying your dining experience.

The kitchen of 200 m2, has been designed by Joaquim Casademont and may be visited by the guests of the hotel.

Other dining facilities include a breakfast room, where private dinner or lunch can be served, or the “Lounge Bar”, which opens until 2.00 p.m. and where the music, light and color of the room subtly change. There is also an extensive cellar, offering more than 900 references, and from which you can select your perfect wine.

Meeting rooms and a complete Spa leaded by the luxury British spa and skincare brand Elemis offers a wide range of treatments, and completes the services of ABaC.

ABaC is an oasis where architecture, gastronomy and wellness are merged.